Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 pound black beans; Water to cover (2 to 3 quarts); 1 large onion, chopped; 1 carrot, chopped; 3 stalks celery, with leaves, chopped; Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth); 1/4 teaspoon mace; 1/4 teaspoon cinnamon; 1/4 teaspoon Cayenne pepper; 1/4 teaspoon cumin; 3 cloves garlic, minced; Coarse salt and freshly ground pepper to taste; 1/4 cup of dark rum; 1/2 cup sour cream

14 ingredients

7 steps

Ingredients

1 pound black beans
Water to cover (2 to 3 quarts)
1 large onion, chopped
1 carrot, chopped
3 stalks celery, with leaves, chopped
Herb bouquet (parsley, thyme, bay leaf tied in cheesecloth)
1/4 teaspoon mace
1/4 teaspoon cinnamon
1/4 teaspoon Cayenne pepper
1/4 teaspoon cumin
3 cloves garlic, minced
Coarse salt and freshly ground pepper to taste
1/4 cup of dark rum
1/2 cup sour cream

Directions

1

Pick over the beans.
2

Put them in a large saucepan and add water to cover.
3

Bring to boil, drain and add fresh water to cover.
4

Add the remaining ingredients except the rum and sour cream and simmer, covered, for about two hours, or until the beans are tender.
5

Add more water as necessary and stir frequently.
6

When the beans are cooked, puree them in a food processor until smooth.
7

Serve the soup in heated bowls garnished with a teaspoon of rum and a dollop of sour cream.